Sheet pan chicken tikka masala

Ingredients

Marinated chicken:

• 1 cup whole-milk plain yogurt
• 1 tablespoon grated fresh ginger
• 1-1/2 teaspoons ground cumin
• 1 teaspoon grated garlic (about 2 garlic cloves)
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 900 grams boneless, skinless chicken thighs

Masala powder:

• 2 tablespoons ground coriander
• 1-1/2 tablespoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground mace
• 1 teaspoon ground fenugreek
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg

Masala sauce:

• 1/2 large onion, cut into 2.5 centimeter chunks (about 1 1/2 cups)
• 3 garlic cloves, peeled and smashed
• 2 tablespoons thinly sliced fresh ginger
• 1 tablespoon tandoori masala powder
• 1 teaspoon garam masala
• 2 tablespoons ghee, melted or olive oil, divided
• 455 grams plum tomatoes, halved lengthwise (about 6 medium)
• 1/3 cup heavy cream
• 1 tablespoon roasted almond butter
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 1-1/2 teaspoons kosher salt
• Fresh cilantro leaves, for garnish

Vegetables:

• 3 tablespoons canola oil
• 1 small head of cauliflower, broken up into smallish florets
• 1 small can of chickpeas rinsed and drained
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cumin seeds

Garnish:

• Half a red onion sliced thin and salted and tossed with a little lemon juice.
• Lemon wedges
• Dollops of full day yogurt
• 1/2 cup roughly chopped cilantro, or parsley or mint,